A little too late for summer and rather too soon for Christmas, but here I am bringing you a trifle recipe. Ah well, trifle is always good at any time of year! Trifle recipes are always controversial: sherry or no sherry, raspberry or strawberry, traditional or modern, jelly or no jelly? We're firmly in the no jelly camp here, and (thank goodness) not a trifle sponge or tin of fruit cocktail in sight!!
Raspberries are usually our fruit and jam of choice, but a freezer surfeit of last summer's gooseberries and plums made for delicious Christmas and New Year trifles, along with their corresponding conserves. Worth a play around with different flavours, and the results are sure to be pleasing with all that custard and cream...
I am delighted to be working with Portmeirion on their gorgeous Sophie Conran range, the epitome of elegant and stylish dining. Currently celebrating the tenth year of their partnership, Sophie is a firm believer in William Morris's famous dictum, ‘Have nothing in your house that you do not know to be useful, or believe to be beautiful’, as you can see by her gorgeous designs. I hope our girls' trifle does her lovely Trifle Bowl Set justice!
Raspberry Trifle
Serves 6
Ingredients
250g Madeira cake or jam-filled swiss roll, bought or home-made, slightly dry works best
300g raspberry conserve
300g raspberries
750ml vanilla custard, home-made or a ready-made tub
600ml double cream
3-4 tbspn icing sugar
Extra raspberries, flaked almonds, freeze-dried raspberry pieces, or other to decorate
Method
1. Place slices of cake around the base and lower sides of the bowl. Spread about half of the jam over the cake slices.
2. Top with the raspberries, then dot the remaining jam over the top. Refrigerate for about half an hour or so whilst you make and cool the custard.
3. Pour the cooled custard over and allow to set in the fridge for an hour or so.
4. Whip the cream and icing sugar until thick, then pipe, swirl or dot over the custard layer. Finish with your desired decorations (Lara chose pink sugar crystals over my 'boring' flaked almonds suggestion!) and serve. Yum!
I am delighted to be working with Portmeirion on their gorgeous Sophie Conran range, the epitome of elegant and stylish dining. Currently celebrating the tenth year of their partnership, Sophie is a firm believer in William Morris's famous dictum, ‘Have nothing in your house that you do not know to be useful, or believe to be beautiful’, as you can see by her gorgeous designs. I hope our girls' trifle does her lovely Trifle Bowl Set justice!
Raspberry Trifle
Serves 6
Ingredients
250g Madeira cake or jam-filled swiss roll, bought or home-made, slightly dry works best
300g raspberry conserve
300g raspberries
750ml vanilla custard, home-made or a ready-made tub
600ml double cream
3-4 tbspn icing sugar
Extra raspberries, flaked almonds, freeze-dried raspberry pieces, or other to decorate
Method
1. Place slices of cake around the base and lower sides of the bowl. Spread about half of the jam over the cake slices.
2. Top with the raspberries, then dot the remaining jam over the top. Refrigerate for about half an hour or so whilst you make and cool the custard.
3. Pour the cooled custard over and allow to set in the fridge for an hour or so.
4. Whip the cream and icing sugar until thick, then pipe, swirl or dot over the custard layer. Finish with your desired decorations (Lara chose pink sugar crystals over my 'boring' flaked almonds suggestion!) and serve. Yum!
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| Sophie Conran Portmeirion 5 Piece Trifle Bowl Set, £76 |